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Potato and Red Pepper Frittata

Ingredients

  • 4 tablespoons olive oil
  • 750g new potatoes scrubbed and sliced
  • 1 large red pepper deseeded and sliced
  • 2 cloves garlic crushed
  • 2 tablespoons dry white wine
  • 6 eggs large
  • Salt
  • Black pepper

Method

  • Heat the oil in a large non-stick frying pan.
  • Add the potatoes, pepper and garlic and saute for 10 minutes turning occasionally.
  • Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.
  • Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.
  • Add a little extra oil to frying pan if necessary. When hot add the potato and eggs mixture.
  • Cook over a low heat for 10-15 minutes or until the mixture is almost set.
  • Using a large dinner plate carefully turn the omelette over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden.
  • Serve hot or cold with salad.

Recipes supplied by Potato Council, visit www.lovepotatoes.co.uk for more tasty potato dishes.